Slow Cooker Turkey Tenderloin (Print Version)

# Ingredients:

01 - 1 ½ pounds turkey tenderloin (about 2 tenderloins)
02 - 1 cup chicken broth or chicken stock, regular or low-sodium

→ For the Marinade

03 - 2 tablespoons olive oil
04 - 2 tablespoons apple cider vinegar
05 - 2 tablespoons honey
06 - 1 tablespoon dijon mustard
07 - 3 garlic cloves, crushed
08 - ½ teaspoon dried thyme (or 6 sprigs fresh thyme)
09 - ½ teaspoon dried rosemary (or 1 sprig fresh rosemary)
10 - 1 teaspoon sea salt
11 - ¼ teaspoon pepper

# Instructions:

01 - In a large bowl, whisk together the olive oil, apple cider vinegar, honey, dijon mustard, crushed garlic, thyme, rosemary, sea salt, and pepper until all ingredients are well combined.
02 - Place the turkey tenderloins in a gallon-sized zip-top bag and pour the marinade over them. Seal the bag and turn several times to coat the meat evenly. Refrigerate for at least 1 hour or up to 6 hours to allow the flavors to infuse into the turkey.
03 - Place the marinated turkey tenderloins in your slow cooker, pouring any remaining marinade over the top. Add the chicken broth, then cover with the lid.
04 - Cook the turkey tenderloins on LOW heat for 6-8 hours. Begin checking the internal temperature after 4 hours of cooking to avoid overcooking.
05 - The turkey is done when a meat thermometer inserted into the thickest part registers 165°F. For best results, remove from the slow cooker when it reaches about 163°F, as it will continue cooking slightly while resting. Tent with aluminum foil and let rest for 10-15 minutes before slicing and serving.

# Notes:

01 - Always use fresh or properly thawed tenderloins, not frozen, as the USDA advises against cooking frozen meat in a slow cooker.
02 - If you're short on time, you can skip the marinating step and add the turkey and marinade directly to the slow cooker.
03 - Turkey tenderloins can be found year-round at many Walmart stores (Jennie-O brand).